Cut the onion in half, reserve one half, and cut the remaining half into quarters. Blend the quartered onion with garlic, cilantro, and ginger in a food processor until smooth, adding a small amount of water if needed. Set aside.

Slice the reserved onion half thinly and prepare the rice by soaking it in cold water, then rinsing thoroughly to remove excess starch.

Heat a large ovenproof pan over medium-low heat. Melt 1/2 tablespoon butter with 1/2 tablespoon oil, then cook the sliced onion until caramelized and golden, about 15 minutes. Add the almonds and raisins and cook until softened and lightly toasted. Transfer the mixture aside.

Return the pan to the stove and heat the remaining 1/2 tablespoon butter and oil over medium-high heat. Sear the beef pieces until browned on all sides, about 5 minutes, then transfer the beef to a plate.

Remove excess grease from the pan and add the blended onion mixture. Add the spices while the sauce cooks and stir until fragrant, about 3 minutes. Mix in the yogurt and about 1 cup water until smooth, then return the browned beef to the pan. Cover and simmer gently for 1 hour.

Bring 3 cups of beef broth to a low boil in a saucepan. Add the rinsed rice and cook covered for 5-10 minutes until partially cooked. Drain any remaining liquid and set the rice aside.

Preheat the oven to 350°F (175°C).

Spread the rice over the beef mixture and create a small opening in the center for moisture. Add the caramelized onion mixture over the rice.

Cover the pan with two tight layers of foil and a secure lid. Bake for 30-40 minutes, then rest covered for 10-15 minutes before fluffing with a fork.

Fluff the rice and serve the beef biryani topped with cilantro and accompanied by chapati or naan.